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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Basic Risotto Recipe

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This recipe for Basic Risotto is from for the LOVE OF COOKING!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
32 ounces unsalted chicken stock, warmed (you can also substitute vegetable broth or stock)
2 tablespoon unsalted butter
1 tablespoon olive oil
1 cup Arborio rice
1/4 teaspoon kosher salt
1/4 cup freshly grated Parmigiano-Reggiano or Pecorino-Romano cheese
Directions:
Directions:
Bring stock to a simmer in a saucepan over medium. Reduce heat and keep warm.

Melt the butter and heat the oil in a large skillet or wide-bottomed pot. Add the rice; stir to coat all the grains. Add 1 ladle of broth (½ cup to ¾ cup), stir, and leave it alone until broth is nearly absorbed, 2 to 3 minutes. (Run a wooden spoon through it; rice should slowly fill in the channel.)

Stir, add another ladle of broth, and stir again. Cook undisturbed until the broth is absorbed, 3 minutes. Repeat until about 1 ladle of broth remains, 15 to 20 minutes of total cook time for the rice. Turn off heat.

Add salt, remaining broth, and cheese. Stir gently for 2 minutes. Serve immediately in warmed bowls, with more grated cheese over top, if desired.
Personal Notes:
Personal Notes:
This basic recipe is from Cooking Light. Great just as is as a side, this dish can be pumped up to be served as a meal all on its own just by adding some frozen peas and/or sauteed mushrooms. I like to add some sweet onion and a bit of garlic when sauteeing the mushrooms and then stir it into the risotto when it is almost ready. Or you can add some chopped fresh tomatoes sauteed with fresh basil. Just be sure you use Arborio rice!

 

 

 

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